Monday, August 20, 2012

Last week DIL M sauced tomatoes for me. Years ago she introduced a delicious tomato soup to our family and I decided to make the soup again. It's a quick meal on a cold winter night and is fabulous with toasted cheese sandwiches!

Because we're eating gluten-free, I changed a few ingredients but I'll give the original and add the changes in parenthesis.

Tomato Soup﻿

Saute a bit:

5 T. finely chopped onions

10 T. butter (or coconut oil)

Stir in and heat till smooth:

3/4 c. flour (or tapioca starch)

1/2 c. sugar (or rice syrup)

5 tsp. sea salt

1 1/2 tsp. pepper

Stir in:

10 c. tomato juice

(I added a cup at a time to avoid lumps several times)

Fill jars to within 1/2 inch and water bathe 1&1/2 hours.

If filled too much, it will cook over and run out of the jars.

Follow the usual rules of canning!

When I serve it, I dilute it with water but milk can be used - either way it's good!

3 comments:

Oh this sounds absolutely delicious.. I grew up on tomato and rice soup ours however was semi homemade. I have always wanted to be be able to can tomato sauces and soups.. :) Thanks for sharing.BlessingsAngelina